Archive | August, 2012

How To Guarantee Seafood Safety When You Cook It

16 Aug

Chances are, if you’re reading this article, you’re a big fan of fresh, delicious seafood. While all of us seafood lovers may greatly enjoy eating our delicacies from the deep, it is important that we know all of the proper safety measures to take before preparing and consuming seafood.

When you are preparing any fresh fish, you will want to be sure that it has a resilient texture – you want it to have a little bit of fight to it when you press down. If it’s all give and doesn’t rise back up, it’s not ideal for eating. Another telltale sign that your fish is not fresh and could be contaminated is sunken eyes. If the eyes on your fish aren’t slightly raised and don’t have a clear look to them, it’s a sign of possible spoilage. The Red Snapper in the picture below satisfy on both counts. The gills of your fish should always be red and fully intact as well. You’ll also want to avoid eating any seafood that has an overly sour, fishy, or ammonia-like odor as these are all signs that the seafood is not fresh and could be infected.


Due to the lighter density of their flesh, the cooking time for fish is much shorter than it is for other kinds of meat. However, you want to be sure not to overcook or undercook your fish. When cooked for too long, many of the greatest health benefits, such as the rich supply of Omega 3 fatty acids, Vitamins A, B, and D, calcium, and iron are lost.3 When you undercook your fish, your chances of contracting food poisoning rise significantly. You can tell that fish is cooked to its optimum temperature when the inside of the flesh is at 145 degrees Fahrenheit and the texture becomes flaky.

With any kind of seafood, you want to avoid cross-contamination to stay healthy and safe. The main way of doing this is to make sure you avoid mixing cooked and raw seafood together at all times. You always want to keep your seafood properly chilled when in storage. If you aren’t planning to cook seafood within two days of purchase, you should store it in a freezer, wrapped well in aluminum foil. You should also always freeze any seafood that you intend to eat raw before consumption as this will go a long way in killing any possible parasites that it might have.1 Before you cook seafood that you’ve frozen, you will first want to thaw it for several hours in your refrigerator. If you don’t have time for this, the next best thing to do is let it sit in a sealed plastic bag in moderately cold water.

When it comes to mussels, clams, oysters, and scallops, it is important that no shells are broken and that all of the shells are tightly shut. This means that they are still alive and in optimum freshness. You’ll also want to make sure that shellfish open while boiling/steaming and that the meat within a scallop feels firm when pressed.

For all seafood, regardless of whether you’re dealing with fish, lobster, clams or any other variety, it is imperative that it is never left in any environment with a temperature of 90 degrees Fahrenheit for more than one hour.2. If you’re going to be bringing seafood along on a picnic, always remember to store it in a cooler that is properly iced. You’ll want to keep your heaviest and most intact ice chips on top of the seafood and have the melted and smaller ice cubes underneath.

It is important to bear in mind that some people are more susceptible to food poisoning than others. Very young children, pregnant women, elderly people, people with low levels of stomach acids, and people with immune disorders must be especially cautious at all times. In addition to this, pregnant women should avoid eating mercury rich seafoods, such as swordfish, tilefish, mackerel, and shark.

Do You Love Quan Ju De Roast Duck

11 Aug

Quan Ju De Roast Duck, is listed as the head of the Beijing specialty with its cortex crisp, tender meat , bright color, fragrance and other features.

Quan Ju De Roast Duck has a long history. Quan Ju De Roast Duck is baked with hanging furnace and specified fire of fruit. The mature time of Duck is about 45 minutes. The finished product is characterized by: Freshly baked duck has crispy cortex, meat is tender, and with elegant fragrance of the fruit.The Duck’ body is full form of abundance, and the body date was uniformly red, shiny moisturizing. Eating Quan Ju De Roast Duck with lotus leaf cake, Onions, sauce, you can get endless aftertaste.

Beijing Quan Ju De Roast Duck is becoming a fine representative of duck, because it has the following three features:

Quanjude Roast Duck Beijing1. It has a high-quality raw materials Beijing duck

Beijing duck has good varieties, full body, muscle tenderness, a layer of fat. In early years, Quan Ju De has its own special duck house, and when the child duck purchased from outside, they feed ducks themselves. But now Quan Ju De signed purchase and sale contract with the threat posed of Beijing Suburb, and guide the threat posed by the quality standard feeding of Quanjude.

2. Its advanced processing equipment

They have their own dedicated production line for blank Ducks. The cooking team is strong and skilled. Old technician are experienced chefs and new assessment are well trained.

3. The finished is flavor

Duck look plump, color is maroon, light oily, crispy cortex, external focus and tender inside, taste delicious, delicious but not tired.

So how nutrition Quanjude roast duck then?

According to the scientific determination of the relevant departments, Quan Ju De Roast Duck contains protein, fat, vitamin B1, vitamin B2, minerals and other nutrients.

There Is An Easy Recipe To Teach You To Make Tomato Salad

7 Aug

Summer is always the salad season, and there are a lot of kinds salad all over the world. During the summer, the fresh tomatoes are quite abundant, so tomato salad is very hot in summer. I suppose the fact that I love tomatoes helps, but I think this salad is utterly delicious. The sweetness of the tomatoes, coupled with the pungency of the garlic and the fresh mint of the basil, is sublime.

There are quite a lot of benefits you can get from tomatoes, it is not only nutritive, but also healthy, tomatoes including a lot of kinds of vitamins, and they can also help the fatters to lose weight in summer. There is an easy tomato salad recipe you can try at your own home.

Tomato Salad


  • 1 medium to large vine ripened tomato, chopped coarsely
  • Extra virgin olive oil – appx. 3 Tbsp (we use an olive oil bottle with a pour spout – I give it 3-4 swirls over the bowl of chopped tomatoes)
  • Chopped fresh basil – appx. 2 tsp. (please, I beg you, don’t used dried basil!)
  • Garlic powder to taste (appx. ¼ tsp. – you can always add more!)
  • Salt to taste (˜¼ to ½ tsp.; don’t be shy!)
  • Fresh ground pepper to taste


Mix everything together

Adjust garlic powder, salt, pepper to taste